Cook: MM Farfalle with Spring Vegetables

Who doesn’t adore pasta?  Toss in some seasonal spring vegetables and you have yourself a delightful Meatless Monday meal sure to please the whole family courtesy of Food & Wine! Bon appetit!

Farfalle with Spring Vegetables 

2 tablespoons chopped flat-leaf parsley

2 tablespoons snipped chives

1 tablespoon chopped tarragon

Salt and freshly ground pepper

1 bunch broccolini

1 pound farfalle

4 tablespoons unsalted butter

1 garlic clove, minced

1 fennel bulb—halved, cored and thinly sliced

2 scallions, thinly sliced

1 cup frozen peas, thawed, or 1 pound fresh peas, shelled

1 tablespoon fresh lemon juice

Bread crumbs for garnish

In a pot of boiling salted water, cook the broccolini until tender, 1 minute; using tongs, transfer to a cutting board and coarsely chop. Boil the pasta until al dente. Drain, reserving 1 cup of the cooking water.

In a deep skillet, melt the butter in the remaining 6 tablespoons of oil. Add the garlic, fennel, scallions, peas and broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes. Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs. Sprinkle the pasta with the bread crumbs just before serving.

MAKE AHEAD The pasta can be kept at room temperature for 4 hours. 

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